Cheddar Jalapeño Cornbread Waffles

 Cheddar Jalapeño Cornbread Waffles: The Ultimate Savory Crunch

Tired of the same old breakfast routine? Ready to elevate your dinner sides beyond a boring slice of bread? Get ready to experience a game-changer: Cheddar Jalapeño Cornbread Waffles!

This isn't your grandma's sweet Southern staple. We've taken the classic comforting flavor of cornbread—that perfect blend of sweet and cornmeal crunch—and infused it with savory, spicy goodness. We're talking sharp cheddar cheese, a kick of fresh jalapeño, and a fluffy-yet-crispy texture you can only get from a waffle iron.

These savory waffles are incredibly versatile. Serve them for brunch with a fried egg, use them as the base for pulled pork or chili, or enjoy them simply slathered with honey butter. They're a simple, unique, and utterly delicious way to add some excitement to any meal.

The best part? It takes almost no time to whisk the batter together, and your waffle iron does all the hard work!

Recipe: Cheddar Jalapeño Cornbread Waffles

This recipe yields 6-8 waffles, depending on the size of your waffle iron.

Ingredients

Dry Ingredients

Item	Quantity	Description
Cornmeal	1 cup	Fine or medium grind
All-Purpose Flour	1 cup
Granulated Sugar	1/4 cup	For a touch of sweetness
Baking Powder	1 tablespoon
Baking Soda	1/2 teaspoon
Salt	1/2 teaspoon

Wet Ingredients and Mix-Ins

Item	Quantity	Description
Buttermilk	1 1/2 cups	Room temperature is best
Large Egg	1
Unsalted Butter	1/4 cup	Melted
Sharp Cheddar Cheese	1 cup	Shredded
Jalapeño	1	Finely diced and seeded (remove seeds for less heat)
Fresh Chives	2 tablespoons	Finely chopped, for garnish

Instructions

1. Prep and Mix the Batter

1. Preheat your waffle iron according to the manufacturer's instructions. Lightly coat the plates with cooking spray if they are not non-stick.

2. In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

3. In a separate medium bowl, whisk together the buttermilk and the egg.

4. Pour the melted butter into the buttermilk mixture and whisk until combined.

5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.

6. Gently fold in the shredded cheddar cheese and the diced jalapeño.

2. Cook the Waffles

1. Pour the batter onto the preheated waffle iron, using enough to fill the grid without overflowing (usually 1/3 to 1/2 cup, depending on your iron).

2. Close the lid and cook for 4-6 minutes, or until the waffle is deep golden brown and crispy, and the steam stops escaping.

3. Carefully remove the waffle from the iron and place it on a wire rack while you cook the remaining batter. Do not stack hot waffles, as this will make them soggy.

3. Serve

1. Serve the waffles immediately, or keep them warm in a single layer on a baking sheet in a 200°F (95°C) oven.

2. Garnish with fresh chopped chives.

3. These waffles are fantastic served with a drizzle of honey, a dollop of sour cream, or topped with chili or pulled pork.

Pro Tips for Perfection

Pro Tip	Description
Waffle Iron Temperature	Ensure your iron is fully preheated. A hot iron is crucial for a crisp exterior and a fluffy interior.
Seeding the Jalapeño	For a spicier waffle, leave some of the seeds and white membrane intact. For milder heat, scrape them all out.
Buttermilk Substitute	If you don't have buttermilk, you can make a substitute by mixing 1 1/2 tablespoons of white vinegar or lemon juice into 1 1/2 cups of milk. Let it sit for 5 minutes before using.
Make Ahead	Cooked waffles can be cooled completely and frozen in a zip-top bag with parchment paper between them. Reheat them in a toaster or oven until crispy.

Enjoy this exciting savory spin on cornbread!